Food Trails

682 Pages·2016·1.9 MB·English

by  Lonely Planet Food

Explore the secret
cicchetti bars of
Venice’s backstreets:
see page 134
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introduction Chef Dan Hunter picking
fruit at Brae restaurant,
Whether we realise it or not, food is one of the Australia: see page 28
key
ways in which we experience a place when
travelling.
That secret locals’ tapas bar you stumbled across
down a
backstreet; that briny-fresh seafood you saw
hauled straight
from the sea and onto the barbecue; that
heartwarming
family recipe you were privy to one time.
Ingredients evoke
landscapes, recipes recall history and certain
dishes can
unlock the very essence of a place and its people.
This book is a gastronomic tour of the world in 52
short breaks. We've scoured the globe for the
greatest
food experiences worth planning your travels
around —
not just fine dining, but also the best regional
specialities, the most atmospheric street food
spots,
and the most memorable cooking courses.
What's clear is that food tourism is booming,
making it easier
than ever to get under the skin of a place. In many
countries
you'll find communities are reconnecting with
heritage dishes
and reinventing traditions. Farm-to-table, nose-to-
and reinventing traditions. Farm-to-table, nose-to-
tail and
locavore principles have also become popular
buzzwords for
exciting food destinations. Local culture is there
for the
tasting; so bring your plate to the table and dig in.
Check out the pintxos
scene in San Sebastián,
Spain: see page 268
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contents Malaysia
Penang
ARGENTINA
MOROCCO
Buenos Aires 12
Fez & Middle Atlas
AUSTRALIA
Southern
NEW
Tasmania 18
ZEALAND
Auckland &
Around
Oman
Melbourne &
Muscat
the Great
PERU
Ocean Rd 24
Portugal
Russia
Southwest
St Petersburg
Australia 30
SCOTLAND
BRAZIL
Outer Hebrides
São Paulo 34
CANADA
SEYCHELLES
Québec 40
CHILE
SLOVAKIA
Patagonia 46
Bratislava &
CHINA
Around
Beijing 50 SOUTH
DENMARK
AFRICA
Aarhus 56
Cape Town &
West Cape
SOUTH
ENGLAND
KOREA
London 62
Southwest
England 68 SPAIN
FRANCE
Catalonia
Paris 74
San Sebastián
THAILAND
Dordogne 80
Chiang Mai
TURKEY
Istanbul
USA
New York
Lyon 86
GERMANY
Black Forest 92
GREECE
New Orleans
Crete 98
ICELAND
Country
West Iceland 104
INDIA
Delhi 110
Chennai 116
Indonesia
Ubud, Bali 122
Ireland
Connemara 128
ITALY
Venice 134 Hawaii
VIETNAM
Piedmont 140
Puglia 146
Emilia-Romagna 152
Sicily 158
JAMAICA
Treasure Beach 164
JAPAN
Tokyo 170
Central Japan 178
Jordan
Amman & Central
Jordan 184
Argentina
Meat Feast
in buenos aires
Cattle-rearing gauchos and waves of European
immigrants have shaped the culinary
landscape of Argentina, and turned Buenos Aires
into a world-class city for meat lovers.
eef, empanadas, ice cream and more beef,
washed
Bdown with wine: such is a typical
place
where the very essence of the city is
barbecuing meat. The food scene in Argentina’s capital
owes
everything to the verdant pastures of the Pampas grasslands
that lie beyond it, where generations of gauchos tended the
cattle on which the country was built. Ships transporting
Argentinian beef to Europe passed those making the
opposite
journey, bringing immigrants from Italy, Spain, France,
Germany and elsewhere to Buenos Aires.
Attracted by the promise of food and lodgings on
arrival, and help to find work, between 1880 and 1930
some six million Europeans fled the problems of
poverty and persecution in their homeland in
search of a better life in Argentina. Today, the
city’s cuisine is an eclectic mix of the traditions
these European immigrants brought with
them: Italian-style ice cream, empanadas from
Spain, wine from vineyards planted by the French, and
German-style sausages and cheeses.
The residents of Buenos Aires, known as porteños
(people of the port), are certainly a carnivorous lot.
In fact, Argentinians consume more beef per capita than
any other country in the world except for neighbouring
Uruguay. The meat is usually grilled over an open flame
on a parrilla, a heavy duty barbecue found in steak
restaurants (themselves known as parrillas), and in
private homes and roof terraces, where families and
friends gather for asados
porteño could eat steak for every meal. Empanadas
– oven baked pastry parcels with various fillings –
are another staple of the porteño diet.
Not only are they the local equivalent of a
lunchtime sandwich (a mealtime portion
is usually three), empanadas can be eaten
anywhere, any time.